Kutchi & more · From other cooks · Family dishes
Karayle ji Kuttar ji Puri
Puri with grated bitter-gourd skin
A puri with the grated green skin of bitter gourd kneaded into the dough. The karela technique comes from the Karele ji Kat ji Koki variation of Koki.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Method
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Salt the grated karela skin and rest it for . Squeeze out all the water. This takes away the bitterness.
Knead the karela into the flour with the salt, oil, chillies, ginger and coriander. Add water only a little at a time, because the karela is moist.
Roll into small discs and deep-fry on medium-low heat until crisp and golden, as for Methi Puri.
My notes
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Serve with
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Nutrition
EstimatedPer puri
110 kcal
- Protein
- 3 g
- Carbohydrate
- 15 g
- Fat
- 5 g
We estimate about 15 puris from the weight of the dish.
Whole recipe
1,710 kcal
- Protein
- 38 g
- Carbohydrate
- 224 g
- Fat
- 79 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Where this recipe comes from
Working recipe. No published recipe exists for this dish, so this one was put together from similar Bhatia recipes. Every family has its own way of making it, and we would love to hear yours.